Food & Cooking Recipes Appetizers Finger Food Recipes Radish Tea Sandwiches 3.0 (72) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 The humble radish has its day blended with cream cheese on pumpernickel bread. Ingredients ½ bar (4 ounces) cream cheese, room temperature 8 slices (sandwich-size) whole-grain pumpernickel bread 4 large red radishes, ends trimmed, halved and thinly sliced Coarse salt and ground pepper 4 leaves Bibb lettuce, or butter lettuce, ribs removed Directions Spoon 1 tablespoon cream cheese in center of each slice of bread, spreading to the top and bottom, leaving a 3/4-inch border on sides. Layer half of bread slices with radish slices, overlapping slightly. Sprinkle lightly with salt and pepper; top with lettuce and remaining bread slices (cream cheese side down) to make 4 sandwiches. With a serrated knife, trim off crusts; cut each sandwich in half. Serve. Rate it Print